Eugenie Kitchen's Caramel Frappuccino

At Home Coffee Hack

Celebrate National Coffee Day with this recipe from Eugenie Kitchen for a Caramel Frappuccino.

Ingredients

1 cup large ice cubes

2 shots espresso, cooled (or 1/3 cup strongly brewed coffee, cooled)

1/2 cup milk, cold

1 tablespoon caramel sauce

3 tablespoons caramel syrup (45ml)

Xanthan gum, optional

Whipped cream

Caramel sauce

Cooking Directions

In a blender, add in 1 cup of large ice cubes and 2 shots of espresso. You can also use 1/3 cup of strongly brewed coffee. If you use Nespresso capsules like me, I recommend that you use capsules of mild intensity. Then 1/2 cup of cold milk, any milk as you want. Add in 1 tablespoon of caramel sauce. And add in 3 tablespoons of caramel syrup depending on your preference. Then add in just a pinch of xanthan gum, which is optional. Actually these days I use Xanthan gum quite frequently because it is also used in milkshake, ice cream, and gluten-free cooking for better texture.

Pulse and blend. It should take about 30 seconds.

For finishing touch, top with whipped cream and drizzle homemade caramel sauce.

Note: Xanthan gum is a byproduct of fermentation of glucose or sucrose. When it's added into liquid, it will form the 'gum' which will thicken the drink.